Marinate Quail in 4 Tablespoons Hung Curd for 2-3 hours
1 Teaspoon Chili Powder
1/2 Teaspoon Haldi Powder.
1 Teaspoon Ginger paste
1 teaspoon Garlic Paste
1 Tablespoon Oil.
900 Grams Batair / Quail ( 7 in number ) - Split in two pieces .
4 Onions - Chop , saute till darkish brown then grind to a paste.
3 Tomatoes - Pureed
1 Tablespoon Garlic Paste.
! Tablespoon Ginger Paste.
Make Dry Masala
1 Teaspoon Jeera
1 Teaspoon Dhania Seeds.
1 Teaspoon Black Peppercorns.
1 Teaspoon Sauf.
Bhuno the dry masala till aromatic , cool and grind to a powder.
Dried Red Chilies.
45-60 Ml Lemon Juice ( adjust after tasting cooked dish )
Heat oil in a large wok/patila , add tomato puree along with ginger and garlic paste .When oil separates add half the onions and dried red chilis , tip in the marinating quail / Batair , and give it a gentle and long bhono - cook covered - about 25 minutes.
At this stage the meat is 75% done , now add balance onion paste , salt and the dry masala .Add 200 Ml water , and cook another 10-15 minutes.You should be left with tender meat and just enough gravy masala to coat it nice and thickly.At this stage adjust flavors , tip in lemon juice .I loved this !
Sikandalous Cuisine https://www.facebook.com/